Ricotta and Spinach Meatballs

40 mins
Serves 4
tiktok.com

Directions

  1. 1Preheat your oven to 170°C.
  2. 2Preheat your oven to 170°C.
  3. 3Preheat your oven to 170°C.
  4. 4Microwave the frozen spinach to defrost and drain off excess moisture.
  5. 5Microwave the frozen spinach to defrost and drain off excess moisture.
  6. 6Microwave the frozen spinach to defrost and drain off excess moisture.
  7. 7Combine ricotta cheese, spinach, parmesan cheese, eggs, breadcrumbs, salt, and pepper in a large bowl.
  8. 8Combine ricotta cheese, spinach, parmesan cheese, eggs, breadcrumbs, salt, and pepper in a large bowl.
  9. 9Combine ricotta cheese, spinach, parmesan cheese, eggs, breadcrumbs, salt, and pepper in a large bowl.
  10. 10Mix until just combined.
  11. 11Mix until just combined.
  12. 12Mix until just combined.
  13. 13Shape the mixture into small meatballs, about 3-4cm in diameter (around 25 meatballs).
  14. 14Shape the mixture into small meatballs, about 3-4cm in diameter (around 25 meatballs).
  15. 15Shape the mixture into small meatballs, about 3-4cm in diameter (around 25 meatballs).
  16. 16Pour the jar of basil pasta sauce or passata into a baking dish, spreading it evenly across the bottom.
  17. 17Pour the jar of basil pasta sauce or passata into a baking dish, spreading it evenly across the bottom.
  18. 18Pour the jar of basil pasta sauce or passata into a baking dish, spreading it evenly across the bottom.
  19. 19Place the meatballs on top of the passata in the baking dish, arranging them in a single layer.
  20. 20Place the meatballs on top of the passata in the baking dish, arranging them in a single layer.
  21. 21Place the meatballs on top of the passata in the baking dish, arranging them in a single layer.
  22. 22Bake in the preheated oven for 40-50 minutes, or until the meatballs are golden and cooked through. The sauce should be bubbly and slightly thickened.
  23. 23Bake in the preheated oven for 40-50 minutes, or until the meatballs are golden and cooked through. The sauce should be bubbly and slightly thickened.
  24. 24Bake in the preheated oven for 40-50 minutes, or until the meatballs are golden and cooked through. The sauce should be bubbly and slightly thickened.
  25. 25Serve the meatballs directly from the dish, spooning some of the sauce over the top.
  26. 26Serve the meatballs directly from the dish, spooning some of the sauce over the top.
  27. 27Serve the meatballs directly from the dish, spooning some of the sauce over the top.

Ingredients

  • 500 g ricotta cheese
  • 500 g ricotta cheese
  • 500 g ricotta cheese
  • 3 eggs
  • 3 eggs
  • 3 eggs
  • 80 g fresh parmesan cheese, grated
  • 80 g fresh parmesan cheese, grated
  • 80 g fresh parmesan cheese, grated
  • 1.5 cups white breadcrumbs
  • 1.5 cups white breadcrumbs
  • 1.5 cups white breadcrumbs
  • 0.5 cup frozen spinach, thawed and drained
  • 0.5 cup frozen spinach, thawed and drained
  • 0.5 cup frozen spinach, thawed and drained
  • salt
  • salt
  • salt
  • black pepper
  • black pepper
  • black pepper
  • 1 jar jar basil pasta sauce or passata
  • 1 jar jar basil pasta sauce or passata
  • 1 jar jar basil pasta sauce or passata
  • 1 cup water
  • 1 cup water
  • 1 cup water

Equipment

large bowlbaking dish

Tips

  • Adding sides to this dish may further increase the protein depending on your choice of sides.
  • If using sauce rather than passata, add a cup of water to thin it out.
  • Serve with crusty bread, pasta, rice or any preferred sides.
Ricotta and Spinach Meatballs | Clip Recipe